Sourdough Cinnamon Bread with Raisins
There's something undeniably captivating about the alchemy of baking bread at home, and today we’re taking it up a notch with my Sourdough Cinnamon Bread with Raisins. This rustic, breakfast-y loaf is a fun and flavorful twist on basic sourdough. It also happens to be the best cinnamon raisin bread recipe around!
Servings: 8 Slices
Calories: 264kcal
Equipment
Ingredients
Levain
- 20 g Sourdough Starter 100% hydration, float test before using
- 80 g Water
- 80 g Bread Flour
Sourdough Bread
- 100 g Levain
- 360 g Water 70 degrees F ideally
- 500 g Bread Flour
- 2 Teaspoons Salt
- 150 g Raisins
- 1.5 Tablespoons Ground Cinnamon
- Olive oil - for greasing bowl
- 3 Tablespoons Rice flour - for dusting banneton
Instructions
Levain
- Make sure to do a float test - It’s the best way to tell if your starter is fresh. Simply pinch off about 1 tablespoon of your starter and place it in a glass of water. If it floats, you're in business!
- Mix starter (20g) and water (80g) together before adding bread flour (80g) and mix until homogenous approximately 12 hours before you start the process of making your Sourdough loaf. Place in a covered container at room temperature.20 g Sourdough Starter, 80 g Water, 80 g Bread Flour
Sourdough Bread
- Mix your levain and water together until combined. Then mix in the bread flour until little to no clumps remain with a spatula or your hands and cover for 45 minutes. This is called the autolyse - hydrating your flour prior to moving on to the next step.100 g Levain, 360 g Water, 500 g Bread Flour
- *When making sourdough it’s helpful to have a little bowl of water nearby - dipping your hands in water prior to working with the wet, sticky dough will help immensely!
- Add 2 teaspoons of kosher salt to your dough and mix with a spatula or your hands until the salt granules have dissolved completely into the dough. Place in a bowl greased with one tablespoon of olive oil, cover, and set aside to rest for another 45 minutes.2 Teaspoons Salt, Olive oil - for greasing bowl
- Time to start folding the dough - every 30 minutes for the next two hours fold your dough as shown in the video below. Gently stretch the dough in an upwards motion before placing back onto itself - do this four times every 30 minutes rotating around the dough as you do so. After the 2nd fold, add your raisins into a small bowl and cover with hot water for the next 30 minutes Before the 3rd fold, add in your strained & soaked raisins to the dough and sprinkle in your cinnamon. Fold as usual with the additional ingredients.150 g Raisins, 1.5 Tablespoons Ground Cinnamon
- Once you’ve folded the dough 4 separate times, allow it to rest for 45 minutes before continuing.
- Pre-shape - Shape the bread into a boule or circle by turning it out onto a wooden cutting board greased with a touch of olive oil. Gently stretch 6 sides of the dough into the center to create a circular shape. Then, flip the ball of dough upside down and drag the dough gently while creating friction towards yourself about ten times. This process is show in detail within the video below. Allow the dough to rest, covered by a towel for 30 minutes before continuing.
- Final Shape - Once again, follow the instructions above before placing the dough seam side up into a banneton dusted with rice flour. Place the shaped sourdough in the fridge overnight, wrapped in plastic wrap or covered with a lid or damp towel, to allow for a slow, cold final proof.3 Tablespoons Rice flour - for dusting banneton
- The next morning, preheat the oven to 450 degrees with your dutch oven placed inside while preheating - turn on your timer for 45 minutes. After turning on your oven, remove your sourdough from the fridge. Grab a piece of parchment paper larger than the diameter of the dough and flip the cold dough onto the parchment paper. Using a lame or a razor blade, score the bread one ⅓ of the loaf from top to bottom. See the video below for an example! Once your 45 minute timer has gone off, place the loaf into your preheated dutch oven. Be careful not to burn yourself or drop in your sourdough! The parchment paper is your friend here - use the parchment paper as grips to gently lower the loaf into the dutch oven and place the lid on top.
- Bake for about 25 minutes or until you start to see a hint of browning on the edges and top of your loaf. Once you see the top start to brown, you can remove the lid completely. Bake for an additional 20 minutes or until the bread is a rich, dark golden brown.
- Remove the dutch oven from the oven and carefully remove the sourdough from within - I usually use a small spatula to coax one side of the bread from the bottom of the dutch oven, allowing me to remove the hot sourdough loaf and place it on a cooling rack.
- It will be very challenging to wait before cutting into the loaf, but I promise you it’s worth it! Cutting into your bread when it is too hot could ruin it’s structure - I usually wait an hour at the very least before diving in unless you don’t mind cutting in early.
Video
Notes
Frequently Asked Questions
- Where can I get sourdough starter? You can easily make your own using flour and water, or you can buy it online or from specialty stores. If you have any friends who like to make bread, I’d also bet they have some they’d happily gift you!
- How long does homemade sourdough bread last? If you keep it in an airtight container on the counter, it should last for 3-4 days. However, if you want it to last longer, I suggest slicing it, placing it in a plastic bag, and freezing for up to a month. Whenever a bread craving strikes, just grab a slice!
- What is the best flour for sourdough bread? I prefer bread flour, which has a higher protein content than regular all-purpose flour. More protein means more gluten, which in turn means a better structure for the bread to be crusty on the outside and irregularly crumbed on the inside. YUM!
- What is the best size dutch oven for baking bread? I suggest reaching for one that is no smaller than 4 quarts and no larger than 7 quarts.
Nutrition
Calories: 264kcal | Carbohydrates: 53g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 13mg | Iron: 1mg
